Chocolate Mousse with Mango and Physalis

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Chocolate Mousse with Mango and Physalis
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Health Score:
4,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 49 min.
Ready in

Ingredients

for
4
Ingredients
3 sheets gelatin
250 grams Dark couverture chocolate
1 egg
2 egg yolks
2 centiliters Cognac
300 milliliters Whipped cream
4 Whole grain crackers
30 grams softened butter
1 tablespoon sugar
Chocolate
powdered sugar (for dusting)
1 ripe Mango (peeled and julienned)
8 Cape gooseberries
How healthy are the main ingredients?
Whipped creamsugareggChocolateMango

Preparation steps

1.

Soften gelatine in cold water. Melt chocolate in a double boiler. Remove and set aside. Whisk egg yolks in a double boiler until frothy and stir in chocolate. Squeeze out gelatine and dissolve in cognac. Stir into chocolate mixture. Continue to stir until smooth and leave to cool slightly.

2.

Beat cream until stiff and carefully fold a third into the chocolate mixture, then add the rest. Divide batter into 4 portions. Put crackers in a freezer bag and crumble with a rolling pin. Knead in soft butter and sugar. Flatten on a work surface and cut out circles the size of the ramekins. Place dough in ramekins and top each with batter. 

3.

Cover ramekins with foil and chill for at least 4 hours. Before serving, briefly plunge ramekins in hot water to release mousse. Garnish each serving with chocolate curls and powdered sugar. Serve with mango slices and physalis.